Corn Casserole

• 2 cans cream-style corn
• 1 large onion, chopped
• 1 large bell pepper, chopped
• 1 c. celery, chopped
• 1 stick margarine
• 1/2 pkt. Mexi-Kits cornbread mix
• 3 eggs, slightly beaten
• 2 c. canned cream-style corn
• 1 c. cooked diced carrots
• 1/4 c. chopped ripe olives
• 1/4 c. chopped pimiento
• 1/4 c. chopped onion
• 2 beaten eggs
• 1 tsp. salt
• dash of pepper
• dash of Tabasco sauce
• 1/4 c. crushed corn flakes

1. Combine corn, carrots, olives, pimiento and onion.
2. Add eggs and seasonings.
3. Pour into greased 10 x 6 x 1 1/2-inch baking dish.
4. Sprinkle with crushed corn flakes.
5. Bake in moderate oven at 350u0b0
6. for 30 to 35 minutes.
7. Makes 6 to 8 servings.

creamstyle, onion, bell pepper, celery, margarine, mix, eggs, corn, carrots, chopped ripe olives, pimiento, onion, eggs, salt, pepper, tabasco sauce, corn flakes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=385766 (may not work)